Motor Shutir Kochuri and Alu Dum Matar ki Poori with Alu Dum. A lovely dish from the artistic , culture rich land of Bengal.

Bengal which is very well know for its sweets made with chenna and Muri. 

This is another delicious , and decadent dish. Made at any and every opportunity be it a weekend a function anything. 

Alu Dum  
 500 gms potatoes ( if possible baby / small)

Onion1 large

Garlic 12-15 cloves

Cumin 1 1/2 tsp

Coriander seeds1 tbsp

Ginger1″” pc 

Green chillies 2-3( as many as one can bear)

Bay leaf 2-3

Cloves 4+ 4

Cinnamon 1″

Black cardomom1 only seeds

Black pepper corn 1/2 tsp

Black salt + white salt 

1/2 tsp sugar

3-4 tbsp tamarind paste ( fresh)( adjust the tart according to taste ) soak a golf ball size of tamarind in a cup of water. After an hour it will soften up . M Chen it in a blender strain n use

 Lots of cilantro 

Mustard oil 2 tbsp
Roast 4 cloves , cardamom, pepper, bay leaf , cumin n lastly the coriander on a tawa. Add the cinnamon. Dry grind n Keep aside 
Pierce the potatoes n marinade them in the tamarind paste for about 2 hours
Grind the ginger , onion n garlic n green chillies

Heat the oil in a wok , fry the onion paste

Till it starts leaving oil( sprinkle water if it sticks to the vessel). Add the dry masalas n roast for about 5-6 mins. Add the potatoes

Stir well for 5-6 mins add the salt n sugar. 

Add 1 cup of water n cook till the water is almost dry. 

Bhuno 3-4 cloves on a tawa till the swell up

Cool n grind them with a belan

Sprinkle on the Alu dum just before serving 

Top with a good amount of chopped Cilantro

Serve

Note. Tastes even better the next day. So it can be made a day in advance
Motor Shutir Kochuri 
Maida 250-300 gms

1/2 tsp salt

1 tbsp ghee/ oil

Knead to a semi stiff dough with water. Cover . And keep aside . 
500 gms Shelled Peas

1 tsp chilli pwd 

1 tsp buns jeera pwd

2 tbsp coriander leaves 

A pinch of hing

Salt 

1 tsp sugar 

tsp oil. 
Grind the peas and coriander to a fine Paste using very little or no water. 

Heat the oil in a pan. Add the hing and green peas paste. Add the salt sugar chilli pwd and jeera pwd. Cook till semi dry on a very low flame. For about 5-7 mins. Cool. 

Make small balls of the dough. And equal sized balls of the peas. 

Grease your palms 

Spread out one ball of the dough on the palm. Put a ball of the peas inside and enclose tightly. Making sure there is no opening. 

Flatten it slightly with the hand. 

Dust with dry flour. 

Roll it out like a puri 

Fry in hot oil pressing it down lightly with a slotted spoon till it puffs up

Flip and fry . Remove with a slotted spoon draining away the extra oil . 

Remove on a kitchen tissue. 

Serve hot with the Alu Dum. 

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